Method
In a small pot, cook the mung beans by boiling them in 2 cups of water and a pinch of salt.

While the mung beans cook, heat the rapeseed oil on a frying pan on medium heat. Pan-fry the garlic until fragrant, setting aside half of the garlic for the polenta.

Cook the spinach and peas in the pan with the garlic. Add the mung beans once they are cooked. Stir, and cook for another 5 minutes. Season with salt and pepper.

In a small pot, cook the polenta in 2 cups of water. As the polenta cooks and absorbs the water, gradually add more water until the polenta is cooked thoroughly and soft. Stir to prevent the polenta from drying out. Add the garlic previously set aside, and stir to incorporate. Season with thyme, salt, and pepper.

Pour the polenta onto a plate, and top with the spinach, peas, and mung beans. Season with sea salt, pepper, and thyme. Serve and enjoy.

If you aren’t vegan, feel free to add in a cup of grated Parmesan or Gruyere when cooking the polenta, and top everything with a runny-yolk fried egg!